Introduction

This Creamsicle Cheesecake is a no-bake delight that perfectly combines the tangy sweetness of fresh orange with creamy, dreamy cheesecake. Easy to make and wonderfully refreshing, it’s a perfect dessert for warm weather or any time you want a citrusy treat.

A round cake with a golden brown crust bottom layer, topped with a thick white creamy layer mixed with bright orange pieces inside, and the top surface decorated with smooth white frosting with orange swirls creating a marbled effect; on top are two orange slices standing upright as decoration. The cake is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1 cup fresh orange juice
Zest of 1 orange
1 teaspoon vanilla extract
1 envelope (about 2 tablespoons) unflavored gelatin
2 tablespoons cold water
Additional orange slices or zest for garnish (optional)

Instructions

Step 1: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly, then press the mixture into the bottom of a 9-inch springform pan to form the crust.
Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy.
Step 3: Gradually add the powdered sugar to the cream cheese, mixing until well combined.
Step 4: Add the heavy whipping cream, fresh orange juice, orange zest, and vanilla extract. Beat on medium-high speed until the mixture is light and fluffy.
Step 5: Sprinkle the gelatin over the cold water in a small bowl and let it sit for about 5 minutes to bloom. Gently heat it in the microwave for about 10 seconds until dissolved.
Step 6: Slowly pour the gelatin mixture into the cheesecake mixture, stirring until well incorporated.
Step 7: Pour the cheesecake filling over the crust in the springform pan and spread evenly with a spatula.
Step 8: Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to set.
Step 9: Once set, carefully remove the sides from the springform pan.
Step 10: Garnish with additional orange slices or zest before serving for a decorative touch.

Tips & Variations

Use freshly squeezed orange juice for the best flavor and brightness in the cheesecake.
For a more intense orange flavor, add a teaspoon of orange extract along with the vanilla extract.
To make the crust extra crunchy, toast the graham cracker crumbs lightly before mixing with butter.
Substitute the graham cracker crust with crushed vanilla wafers or shortbread for a different texture.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain its texture. When reheating, it’s best enjoyed cold or at room temperature; avoid warming to preserve the no-bake creaminess.

How to Serve

A close-up image of a round cake featuring three main layers, starting with a crumbly light brown base at the bottom. Above the base is a thick white cream layer embedded with pieces of bright orange fruit, likely mandarin slices. The top layer is smooth white cream covered with swirled bright orange glaze creating a wavy pattern across the surface. Two thin circular slices of orange fruit are placed upright for decoration on top. The cake is displayed on a white plate over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this no-bake cheesecake actually benefits from resting overnight to set properly and allow the flavors to meld together.

What can I use if I don’t have gelatin?

You can substitute gelatin with agar-agar, but follow package instructions as the setting power and preparation method differ. Alternatively, chilling it longer might help firm it up slightly, though gelatin is recommended for best results.